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This tool helps to organise a working group, called a “canteen commission”, made up of various stakeholders in a public catering facility. The commission is a contact point for all issues related to the canteen, including awareness-raising about sustainability issues.
Diet for a Green Planet is a five criteria concept with a system perspective that offers framework and tested tools to support sustainable meals.
This tool helps to avoid food waste in catering services by taking an overall view of the public meal provision process, learning about the reasons for waste, and then eliminating them.
Reducing food waste in public institutions is especially difficult for regions without an existing policy on this issue. Developing a strategy and an action plan with a multidisciplinary team can kickstart the change.
How can practitioners, like caterers or procurers, be motivated to implement sustainability measures for public meals? This tool suggests that sharing experiences and learnings from other practitioners on good practices can be a powerful motivational trigger.
The networking office provides information, guidance, and training, and supports the sharing of experiences among relevant stakeholders involved in public meals for young people. It mainly focuses on health and sustainability issues.
Find out more about the necessary steps to develop a roadmap for sustainable school catering in this tool description.
This tool offers a participatory approach to dealing with nutrition and healthy food issues in schools. The school nutrition council involves all relevant stakeholders working together to improve school meals and increase their sustainability.
Sustainability updates are an excellent way for canteens to present their efforts towards increasingly sustainable (public) meals, and for their customers to learn about this work.
Public procurement and catering organisations need to operate more sustainably. This tool is about setting up a strategy process for an organisation (business) to help find its way in terms of sustainability.
To prevent food waste in public catering, it is important to know how much and what kind of food waste is produced. This tool offers three different approaches on how to implement schemes for monitoring food waste.